Place the brisket (fat side down) on the Cooking Grid inside the OLD 66 Drum Smoker and begin to smoke-roast.

Monitor the internal temperature of the brisket with an accurate roasting thermometer or an instant read thermometer.

When the brisket reaches an internal temperature of 180 F, remove the brisket from the appliance and wrap it in butcher paper prior to wrapping the brisket in aluminum foil.

Place the wrapped brisket back on the appliance and continue “cooking” until the internal temperature reaches 210 F to 215 F.

Remove brisket from the OLD 66 Drum Smoker, place in a roasting pan or additional aluminum foil to capture juices and place the brisket in a closed Cambro or closed cooler with towels placed on top of the brisket in the foil wrap.

Allow brisket to “rest” for 2 to 4 hours.

Remove brisket from resting and un-wrap the aluminum foil and the butcher paper attempting to capture as much juice from the brisket as possible.

Brisket is ready to serve: slice brisket across the grain to insure best slices.